Boston Cream Pie,using Pudding Mix
Grrrrrgh!
Course : Puddings
From: HungryMonster.com
Serves: 8
 

Ingredients:

4 large eggs
1 cup cake flour -- sifted *
3/4 teaspoon baking powder
1/4 tablespoon salt
3/4 teaspoon baking powder
1/4 teaspoon vanilla extract
1 tablespoon lemon juice
---custard filling-
1 1/2 cups milk
1 package vanilla pudding and pie filling mix -- (3 1/4 oz)
1/4 teaspoon vanilla extract
---glaze-
2 ounces unsweetened chocolate -- (2 sq
3 tablespoons butter
1 cup confectioners sugar
1 teaspoon vanilla extract
 

Preparation:

1. In large bowl, let eggs warm to room temperature. 2. Preheat oven to 350^F. At medium speed, beat eggs until thick and lemon colored. Gradually beat in sugar, 1 tablespoon at a time, until very thick and light - about 5 minutes. 3. Meanwhile, sift flour with baking powder and salt. In measuring cup, combine 1/4 cup water, 1 teaspoon vanilla, and lemon juice. Blend flour mixture, one-third at a time, into egg mixture, alternately with water mixture. Beat 1 minute. 4. Turn into 2 ungreased, 9-inch layer pans, dividing evenly. Bake 25 minutes, until surface springs back when pressed with fingertip. Invert pans, setting rims on 2 other pans. Cool 1 hour. MAKE FILLING: Make pudding as label directs, reducing milk to 1 1/2 cups; add 1 teaspoon vanilla. Cool; refrigerate, with sheet of waxed paper placed directly on surface, several hours. MAKE GLAZE: In small saucepan, melt chocolate and butter over low heat. Remove from heat; add sugar and 3/4 teaspoon vanilla mixing until smooth. Stir in 2 1/2 to 3 tablespoons hot water, one teaspoon at a time, until glaze is of pouring consistency. @. To assemble: On cake plate, put cake layers together with filling; pour glaze over top, letting it run down sides. Refrigerate - about 1/2 hour. * Sift before measuring.

 

Nutritional Information:

186 Calories (kcal); 12g Total Fat; (55% calories from fat); 6g Protein; 15g Carbohydrate; 111mg Cholesterol; 387mg Sodium